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Honey-Glazed Pork

Honey-Glazed Pork

with Roasted Sweet Potato and Green Beans

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The sweet and savoury combination of honey, thyme, and chicken broth makes for a delectable glaze over juicy pork tenderloin. Roasted sweet potatoes and green beans complete this delicious plate.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

680 g

Sweet Potato, cubes


340 g

Green Beans, trimmed

20 g


10 g


2 unit

Chicken Broth Concentrate

3 tbsp


Not included in your delivery

4 tbsp




Salt and Pepper*



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories568 kcal
Fat20 g
Saturated Fat9 g
Carbohydrate57 g
Sugar21 g
Dietary Fiber8 g
Protein41 g
Cholesterol141 mg
Sodium548 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Garlic Press
Measuring Cups
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast the sweet potatoes, green beans and pork). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* On a parchment-lined baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.


Meanwhile, pat the pork tenderloins dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Sear until golden-brown all over, 2-3 min per side.


Transfer the pork to the baking sheet with the potatoes. Roast in the centre of the oven until the pork is cooked through, 10-12 min. (TIP: Cook each piece to a minimal internal temp. of 160°F, as size may vary.**)


Meanwhile, on another baking sheet, toss the green beans with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until the green beans are tender, 10-12 min. Meanwhile, mince or grate the garlic. Strip 1 tbsp thyme leaves off the stems.


Heat the same pan over medium heat. Add a drizzle of oil, then the garlic and thyme. Cook until fragrant, 1-2 min. Add the broth concentrates, 1 3/4 cup water and honey. Stir, scraping up any browned bits from the bottom of pan. Simmer until slightly thickened, 4-5 min. Remove the pan from the heat and stir in 4 tbsp butter. Season with salt and pepper.


Thinly slice the pork. Divide the sweet potatoes and green beans between plates. Top with the pork and drizzle with the glaze.